Food review: Kumori’s Hanjuku Cheese 

I have given Japanese cheesecakes one more chance. I had high expectations when I heard people rave about these melt-in-your-mouth goodness but got disappointed when I finally tried them. No, this pos’t isn’t about the other other famous brands which gave me sighs and a blank stare few months ago. 

I got the chance to try this relatively new one after my client meeting in Makati. Didn’t want to brave the rush hour traffic so I decided to get my caffeine fix. Luckily I saw this kiosk at the basement level of SM Makati which serves coffee and got a wide range of breads and pastries. I was looking for something “light” to pair with my coffee and saw the Hanjuku cheesecakes! I thought to myself, I’ve got to give these Japanese cheesecakes another chance. Hanjuku cheese did not disappoint!!! In fact, when I took my first bite, I was torn between savoring the perfect cheesecake and putting on a smile. It was like having a taste of heaven. Not exaggerating, but it felt like the world around me is in slow motion when i took my first bite of the Hanjuku cheese. It was love at first bite! Hanjuku chocolate flavor also tastes divine. These cheesacakes are not to light nor airy and have the perfect sweetness. For P48 each, these half-baked, melt-in-your-mouth treats will surely put a smile on your face. 

I also loved their arabica coffee served in a coffee press. This only costs P50 if you order any bread or pastry. Regular price is P75. 

I can’t wait to try their other best sellers. Please open your QC branch soon!!! 

Thanks Kumori! I finally found the perfect Japanese cheescake.

Other branch: Basement level Landmark Makati


Food Review: La Lola (updated)

Ridged log of deep-fried choux pastry, lightly dusted with sugar served warm, paired with a cup of Spanish hot chocolate. Is it worth the wait and calories?

I  finally got to try the popular churros from La Lola. After having heavy  lunch yesterday, I noticed there wasn’t the usual long, winding queue so I took the chance to sample the much talked about churros. Yes, I always have room for dessert 🙂


We ordered the medium Classic churros with medium hot chocolate for dipping. Deep-fried in olive oil until golden and crisp on the outside.

Yes, they use olive oil for deep-frying. I used to think that olive oil shouldn’t be used in frying. But that myth has been proven false and is supported by several scientific research. Several scientists and chefs said that olive oil can withstand high temparature, maitaining its impeccable qualities. Now we know that it is safe and okay to use it for frying. This information is googlable.

You’re welcome. Now, going back to the churros.

You can eat the churro on its own. But, to have the best experience, pair your churros with a cup of thick, hot chocolate. I’d say it was love at first bite! Definitely worth the wait.


Served in fancy paper cones which carries both the churros and chocolate dip. Alternative to popcorn during movie dates.

The Classic comes in three sizes: medium (6 pcs P110); large (12 pcs P195); extra large (18 pcs P275).

Hot chocolate dip: medium P70, large P100, extra large P130.

They have other variations of the classic which I have yet to try like the Xuxos (pronounced chuchos) —thicker churros stuffed with your choice of Nutella, peanut butter, dulce de leche or strawberry jam.
Apart from churros, they also have sandwiches and coffee in their menu.

My friend and I easily got hooked that we even ordered more before heading home!




Over-all rating: 4.5 out of 5.

Churreria La Lola : Power Plant Mall, Rockwell & SM Aura, Taguig.

Newly opened branch: UP Town Center

For more info, visit their Facebook page:


When you can’t write what you need to write, you write what you can. I want to write about…

That new Dove ad is absurdly symbolic. Women in five cities around the world are made to choose one of two doors in order to enter a space. The entries are labelled ‘Beautiful’ or ‘Average’. There seems to be no other way to gain access to the building. Your physical appearance is your only admission. Choose beautiful Dove says. F**K that.

My sister looked radiant tonight. I don’t know if I have ever seen her glow like this. When she made her entrance into the hall, mischief captured her and she threw her hennaed hands up in the air, her intricately brown laced hands swirling through the air as she danced. Little dried flecks sprinkled off her hands like black confetti. Later my father, handsome in his turquoise blue sherwani interrupted…

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To Pet Parents:

National Pet Parents Day was created to honor all dedicated pet parents across the nation with their own special day. Pet Parent’s Day lands on the last Sunday in April — this year, April 26.

On this day we celebrate what it means to be a pet parent, from the trials of potty training to remembering those who have crossed the rainbow bridge.


Your paw prints are always in our hearts, Pepper and Mojo.

I will cook more pesto pasta to celebrate my day haha! 😀 🙂

Happy Pet Parent’s Day to all pet parents like me. Enjoy your day with your furbabies!

Recipe: Homemade Malunggay & Basil Pesto

Pesto is an Italian classic with very simple ingredients. Instead of buying bottled pesto in a grocery which costs P250-350 per 12 oz. bottle, why not try doing your own pesto at home. This recipe is very easy and bursting with fresh herby flavor.


2 cloves garlic
freshly ground black pepper
2 good handfuls fresh basil, leaves picked + a handful of baby malunggay (moringa) leaves
1 handful nuts, very lightly toasted
Parmesan cheese
1/2 cup extra virgin olive oil –set aside another half cup

OPTIONAL: lemon zest & 1 small squeeze lemon juice; chili flakes; nutmeg 

You will need a food processor or blender. If you’d like to do it the traditional way, use a mortar & pestle. I wanted to mellow the pesto sauce down a bit that’s why I added baby malunggay leaves. I didn’t have any baby spinach available, but that is also another good sub for malunggay.


Put everything (EXCEPT cheese and salt) in a food processor or blender. Pulse a few times while adding olive oil gradually (use the first half cup only). Scrape down then pulse a few times again until you have the desired consistency. You want a paste like consistency so don’t over blend it –we don’t want a pesto smoothie. Stir gently while adding salt and cheese to taste. You may add the remaining extra virgin olive oil gradually just enough to bind the sauce. Don’t get too caught up in measuring ingredients. Adjust according to you preferred taste and consistency 🙂

*Note* If pine nuts are not available, you may use the following nuts as substitute: (Ranked according to my preference): almond, pistachio, cashew, walnut. If you have no choice, you may use unadulterated lightly roasted peanuts.

OPTIONAL: Add lemon zest and 1 small squeeze lemon juice to give it a little twang. OR Add a pinch of nutmeg or chili flakes to give it a kick.

Toss pesto sauce with pasta, spread onto toasted bread or crackers, use as marinade for shrimp or chicken or finish any grilled entree with a dollop of this flavorful sauce . Store in small airtight containers. Refrigerate.

Toss with freshly cooked pasta. You may top it with some grilled chicken or tuna and more Parmesan cheese. Easy peasy pesto!